New Recipe Index

Saturday, January 8, 2011

Frankly it wasn't all that well recieved, maybe due to the presence of the flowers in the jelly. It was a bit distracting compared to the smooth jelly. But the fragrance of the osmanthus is truly sweet and delightful.

The other day, I was chatting with a blogger friend, and she told me about her latest konnyaku attempts. She found it to be rather clumpy. All due to a change of brand. The brand she is currently using is Jim Willie.

When I wanted to make this jelly, the only brand that I could find is Jim Willie and well, just go with it. I've used this brand before and it has never given me any problems, but that's quite a while ago. This time, the jelly became very soft, so soft that it feels like I've added 30% more water to it. Usually konnyaku jellies with added acids yield a chewier and firmer texture as the carageenan in it needs acid to activate, but I just don't know why this time, my jelly is so wobbly and soft. It just makes we wonder why.

The recipe is practically very basic. It uses the basic proportion of ingredients of making konnyaku, and basic method too, no adaptations. Except for the addition of osmanthus flowers.

1. Bring water to a boil.
2. Mix konnyaku powder with sugar and sprinkle into boiling water by the spoonsful. Stirring after each 2 spoons.
3. Let the mixture boil for 5 minutes.
4. Put in dried osmanthus flowers and let it simmer for another minute.
5. Put in acid, stir and turn off the heat.
6. Pour jelly mixture into prepared moulds.
7. Let cool down to room temperature and put in fridge to chill before unmoulding.

Wow Wendy, you are so capable to prepare all those stuffs. For the brand of konnyaku jelly powder I got here, I have to add more water.Otherwise, it will turn a bit harder. Just the opposite like yours.

Gert,Oh, same thing happened to u eh. I think it's the brand la. Last time it was ok one woh, very firm, even w/o the acid, but then this time, so so wobbly. And my other blogger friend had clumping problem. It's so so weird.

Pete,Still got in my fridge leh, u want?

Jenn,thanks

lena,Osmanthus is edible, A lot of ppl use it to make jellies and desserts.Eh, urs is Jim Willie too eh? That's the only brand in supermarkets these days. Or u got urs from Wah Seng? Today I finally saw the chestnut stall in Jusco, at the food court next to Dorayaki, kekekeke.

wendy, i got mine from wah seng..quite a big packet..i just looked at the packet this afternoon..250gm/packet. how come so little konnayuku jelly powder for your recipe?how many pieces did you get from the above recipe from your moulds?

Amanda,Of course you can.But the amount of gelatin is not the same as the amount of konnyaku used.Pls go by every 2 cups of liquid, 2 Tbsp of gelatin for a spoonable texture, 4 Tbsp gelatin for a cuttable texture.

Even though if i use the gelatin, i don't have the Osmanthus sugar still i can't make. According to this recipe, my konnyaku jelly powder was 250g so i no need to add sugar?? And the malic acid you add was 1/8 tsp but the packet of my malic acid was 1/4 tsp so do i need to measure the weight then only add inside??

Amanda,Why can't u just use dried osmanthus flower?If you want to make your own osmanthus sugar, you also need osmathus flower.Then just follow the instruction on your konnyaku packaging on how to make, but use dried osmanthus flowers instead of adding in osmathus sugar. No need to alter anything, just follow your packaging and add in osmanthus flowers.

Amanda,No need to modify anything from the packaging.Just do exactly as per the instructions from the bag as I do not know what is inside, or how much is each ingredient.The only thing you add in, is 1 Tbsp of dried osnamthus flowers, or as much you u like.

I tried these fantastic jellies using both Jim Willie and Red Man brand. I only use 950ml water without any malic acid. Others follow ur recipe. It turns out really bouncy. Love the romantic flower n fragrant. Thanks for sharing..